Summer Zucchini Casserole

Summer Zucchini Casserole

Hi moms, do you have a zucchini sitting in your fridge just waiting to be used? If so, I’ve got the perfect recipe for you! Summer Zucchini Casserole is an easy casserole recipe that can be made with or without meat. It’s also delicious and great for meal prep because it tastes better after being refrigerated overnight.

prep: 20 mins cook: 35 mins total: 55 mins Servings: 4 Yield: 4 servings


1 cup sour cream

¼ cup chopped onion

2 pounds sliced zucchini

1 cup grated carrots

1 stick unsalted butter, melted

1 (10.75 ounce) can condensed cream of chicken soup

1 (6 ounce) package chicken-flavored dry bread stuffing mix


Preheat oven to 350 degrees F (175 degrees C).

Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9×13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Nutrition Facts:

Per Serving: 611 calories; protein 11.7g; carbohydrates 51.5g; fat 41.4g; cholesterol 92.8mg; sodium 1250.9mg.

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